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Sherelle's Home Canned Dill Pickles

Sherelle's Home Canned Dill Pickles

-10+ lbs. small-medium sized pickling cucumbers (sliced and tossed with 1/3 c. pickling salt) -4 c. white vinegar
-12 c. water
-2/3 c. pickling salt
-16 cloves garlic, peeled and halved
-8 sprigs fresh dill weed
-8 heads fresh dill weed
Wash cucumbers and into discs. Place slices in a large bowl in fridge for about 2 hours. Remove from fridge and drain water (it's crazy to see how much water will come out of the cukes). Save the water...and use in place of part of the water in the brine recipe. In a large pot over medium-high heat, combine the vinegar, water and pickling salt. Bring brine to a rapid boil. In each jar, place 2 half cloves of garlic, one head of dill and then enough cucumbers to fill the jar, packing tightly. Add two more half cloves of garlic and 1 sprig of dill. (this is for quarts, if you are using pints, half the spices/garlic in each jar) Fill jars with hot brine. Seal and process in hot water bath for 10 minutes. Pickles need to sit for at least 2 weeks before eating so that there is ample time for flavoring.

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